Crispy, Tender Chicken Strips – From the Archives

Crispy, Tender Chicken Strips – So Simple!

Breading Mix:

1 box Jiffy Cornbread mix

2 cups flour

Cajun seasoning, to taste

Salt, to taste

Dip Process:

Coat thawed chicken strips in the flour mixture.

Dip in an egg wash (eggs + milk + salt + optional dash of hot sauce).

Back into the flour mixture.

Cooking:

Flash fry on medium-high heat until golden. Transfer to a wire rack on a cookie sheet and finish in the oven at 350°F for ~25 minutes. Is great in the air fryer as well. 

Tips:

I always double the batch for my tribe – 5 pounds at a time!

Result: crunchy outside, tender inside. Serve with honey mustard, naturally.

Pro tip: Your family will beg for seconds.